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Whisk everything except the chicken in a bowl until it looks like shiny barbecue sauce. Taste it and adjust with a pinch more honey or soy sauce if needed.
Pat the chicken dry and drown it in the marinade. Massage every nook and cranny! Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat your oven to 375°F (190°C) and line a baking sheet with foil. Place a rack on top if you have one.
Arrange the thighs so they’re not touching. After 15 minutes, spoon the marinade over them. Bake another 10-15 minutes until juicy inside and sticky-red outside.
Let them sit for 5 minutes before slicing.